Pork Milanese

1.3kg Boneless pork neck or shoulder, small pieces
100g Bacon, chopped
100g Chopped onions
100g Chopped celery
100g Chopped carrot
100g Mushrooms, chopped
30g Garlic cloves, chopped
1/2 tbsp Italian dry mixed herbs
140g Tomato paste
6 cups Chicken stock, approx. (salt reduced)
800g Peeled tomatoes in juice, chopped
2 Bay leaves
1/2 tspn Grated nutmeg, to taste
20g Sugar to taste
To serve: Cream, chopped fresh parsley, grated parmesan cheese. Cooked tagliatelle.
Lightly brown pork pices, add bacon, onions, carrots, celery, mushrooms, and saute for a further few minutes. Add stock, tomato paste, tomatoes, bay leaves, garlic, mixed herbs, nutmeg and sugar to taste.
Bring to simmer and skim. Simmer for about 60 minutes or until pork is tender. Lightly thicken with a cornflour slurry and cook out.
Remove bay leaves. Serve piping hot over tagliatelle with with a dash of cream drizzled over, grated Parmesan cheese and chopped parsley.